Iwashi (sardine) is a small bluefish, typically about 10–20 cm long. It is rich in fat, offering a bold flavor, with its peak season from summer to autumn. The kanji "鰯" originates from "weak" (弱), reflecting its quick spoilage. As sushi, freshness is crucial, showcasing its rich, fatty taste and smooth texture.

Shiso, a traditional Japanese herb, comes in two main types: green shiso (aojiso) and red shiso (akajiso). Green shiso is suitable for eating fresh and is commonly used as a garnish for sushi, sashimi, and in salads. Red shiso is used for coloring and flavoring pickled plums (umeboshi). The name "shiso" originates from ancient China, where it was used as a medicinal herb to cure illnesses, and it was also written as "purple herb." In Japanese cuisine, shiso is utilized in various dishes and drinks, including tempura, salads, pickles, shiso juice, and shiso shochu. Its refreshing aroma and unique flavor are indispensable in Japanese culinary culture.